Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
A crispy and flavorful chicken dish coated in pretzels and served with a creamy mustard cheddar sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Parchment Paper
- Saucepan
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts
Pretzel Coating
- 2 cups pretzels, crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour for sauce
- 1 cup milk for sauce
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste for sauce
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow bowls: one with crushed pretzels, one with flour, and one with eggs whisked together with 1/4 cup milk.
- Season chicken breasts on both sides with salt and pepper. Dredge each breast first in flour, tapping off any excess, then dip fully into the egg mixture, and finally, coat all sides firmly with the crushed pretzels.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the breaded chicken breasts for 3–4 minutes per side, or until the coating is nicely browned and crisp. Transfer chicken to the prepared baking sheet and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken bakes, make the sauce: in a medium saucepan, melt butter over medium heat. Whisk in 2 tablespoons flour and cook, stirring, until bubbly and a shade golden (1–2 minutes). Gradually whisk in 1 cup milk until smooth and thickened, then lower heat. Add shredded cheddar and stir until melted. Mix in Dijon mustard, season with salt and pepper, and stir until the sauce is creamy and smooth.
- When the chicken is done, let it rest for a minute or two. Arrange on plates and drizzle generously with the creamy mustard cheddar sauce. Serve hot for the best flavor, with your choice of roasted vegetables or mashed potatoes on the side.
Notes
For the best crust, use sturdy, salted pretzels. If your chicken breasts are particularly thick, pound them to an even thickness for uniform cooking. Try swapping cheddar for pepper jack or gruyère for a tasty twist.